It’s VRG’s 30th Anniversary! Come celebrate with us at Candle 79, and hear about our current and upcoming projects!

Sunday May 6, 2:30-4:30pm
Candle 79
154 East 79th Street
at Lexington Avenue
New York, NY 10021

PRICE
$25 for paid-up VRG members who reserve by April 15
$35 for paid-up VRG members who reserve after April 15
$50 for non-members

Price includes tax and gratuity. Drinks are not included.

Seating is limited. Reservations must be made & paid in advance! Please see below.

MENU
(Subject to change)

APPETIZERS

Steamed Dumplings
seitan, shiitake mushrooms, baby bok choy, sesame-soy-ginger sauce

Angel's Nachos
corn chips, mozzarella, tomatoes, refried pinto beans, chili-grilled seitan, guacamole, salsa, tofu sour cream, romaine lettuce

ENTRÉE
(choice of one)
Stuffed Avocado Salad
baby greens, quinoa, zucchini, cucumber, radishes, black beans, toasted pumpkin seeds, grape tomatoes, chipotle-avocado dressing

Black Bean-Pumpkin Seed Burger
mixed lettuces, avocado, polenta fries, chipotle ketchup

Spaghetti & Wheat Balls
truffled tomato sauce, roasted garlic, spinach, cashew parmesan

Home-Style Pancakes
seasonal fruit, strawberry butter, gingered maple syrup

Seitan Picatta
creamed spinach, grilled potato cake, oyster mushrooms, lemon-caper sauce

DESSERT
(choice of one)
Fruit Crumb Pie vanilla ice cream
Chocolate Mousse Pie

There are three ways to reserve your seat:

1. Pay online at http://www.vrg.org/donate (write “Candle 79 dinner” and the names of the guests attending in the Comments section)
2. Pay with your Visa or Mastercard over the phone by calling us at 410-366-8343, 9am-5pm EST, Monday-Friday
3. Mail a check before April 27 to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203 (write “Candle 79 dinner” and the names of the guests attending in the notes section)

We look forward to seeing you there!

Youth Empowered Action Camp is accepting applications for their summer programs (youth ages 12-17). If you are interested, contact details are below.

Youth Empowered Action (YEA) Camp is a unique and inspiring summer leadership program for youth 12-17 who want to make a difference in the world. During a week-long sleep-away program in a beautiful camp setting, YEA campers choose an issue of importance to them (for example, some have chosen climate change, racism, homophobia, homelessness, or animal rights) and they build the knowledge, skills, confidence, and community to take action on that issue once they get home. They also build life-long friendships between youth with similar interests in bettering their community and society. Youth who have participated in our programs report that the camp was one of the most fun, memorable and life-changing experiences they have had, and, with YEA’s support, many have gone on to start school clubs, plan fundraisers for nonprofits, organize a call-in to Congress, and attend hearings to comment about important community issues.

For more information, see their website (www.yeacamp.org), video (http://youtu.be/rJ4T15gx_UU), and facebook page (https://www.facebook.com/YEACamp).

When: Session 1: July 7-13, 2012.
Session 2: July 14-20, 2012.
Where: Corbett, OR, just outside of Gresham.

When: July 21-28, 2012.
Where: Pescadero, CA, about one hour from San Francisco.

When: August 5-12, 2012.
Where: Lanoka Harbor, New Jersey.

Contact: Laura Carver
Assistant Director Youth Empowered Action
www.yeacamp.org
503-347-0223

by Amanda Gilley

On Thursday March 1st, 2012 I spent a few hours at Anna’s House Women and Children’s Shelter in Maryland sharing some culinary vegetarian tips that I have gathered through my culinary school education and my internship with The Vegetarian Resource Group (VRG). I started the night off by showing the women how to make a flavorful Raw Kale Salad with Cashew Dressing. I made the salad dressing in a blender using nutritional yeast, cashews, mustard, herbs, oil, salt and a little bit of water. Adding nuts to a dressing for a salad that involves dark greens cuts the bitterness of the greens and makes the salad heartier.

I then moved onto making the Mac and No-Cheese with Zucchini “Cream” Sauce recipe from a back issue of the Vegetarian Journal. This recipe uses cooked zucchini to mimic the texture of cheese, but I felt the flavor of cheese was missing so I added nutritional yeast and mustard to try to bump up the flavor. I also added fresh spinach and roasted mushrooms to give the dish various textures. Roasted mushrooms added a meaty texture which the women thought made them feel more satisfied.

One tip I emphasized to the women was the importance of tasting the food as you cook so you can add seasonings during the cooking process, in turn creating layers of flavor. The next dish I made was a Seared Spiced Tofu with Balsamic Glaze. I must admit I set the fire alarm off with this one, but hey, I achieved a great sear! I chose this dish because the previous times that I had gone to volunteer with the women they had complained of tofu being very soggy and not appetizing, so I wanted to show them that tofu could be delicious. As the fire alarm was sounding I gave them a couple tips about searing, always have proper ventilation (open a window, turn on a fan) and make sure your pan is hot enough, which mine definitely was.

The last dish I made was a Vegan Chocolate Mousse which I served with fresh sliced strawberries. I made this mousse by using avocado and unsweetened applesauce as a base. To this base I added cocoa powder, melted vegan chocolate, vanilla extract, maple syrup, cinnamon, and a little salt. When I served this last dish the room was very quiet as everyone ate in surprise of how delicious this dish was even though there was no butter or heavy cream involved. As I was cleaning up, many of the women told me that after tasting the dishes that I served they definitely see eating a vegan meal once a week as a possibility. After volunteering with this organization many times and hearing many negative thoughts about vegetarian food, I felt like I had finally accomplished my goal of showing these women how delicious vegan food can be.

According to the Star-K website, quinoa is Kosher for Passover. However, because it is often grown and processed in proximity to grains that are not, it “should only be accepted with reliable Kosher for Passover supervision.”

This year, Star-K has certified that Lot code 3.01.14 k of Ancient Harvest brand quinoa is Kosher for Passover. For more information, see the Star-K website. The Quinoa Corporation website has published a list of stores where this special lot number (they list it as #030114K) is available on their website.

Need more Passover recipes? Get both Vegan Passover Recipes and No Cholesterol Passover Recipes for just $13 and receive FREE shipping. A must have for every home that wants to celebrate a healthy and ethical Passover. Enjoy egg-less blintzes, knishes, apple latkes, sweet and sour stuffed cabbage and much much more.

By Jeanne Yacoubou, MS

VRG Research Director

In April 2010, The VRG posted on its blog an announcement that Martek Biosciences Corporation, makers of a non-animal-derived omega-3 fatty acid, was developing an all-vegetable chondroitin expected to be on sale in two years. Believed by some to be important for joint health, chondroitin is used to treat the effects of osteoarthritis or related joint conditions. Usually derived from shark (or other animal) cartilage, a non-animal formulation of chondroitin could be used by people who wanted an alternative form of chondroitin.

A March 2012 article on NutraIngredients-USA.com stated that the vegetarian chondroitin project has been discontinued, at least for now, because its cost is predicted to be “prohibitively expensive.” Martek was purchased by DSM in February 2011, and is now part of the DSM Nutrition Lipids division. It had hoped to continue the project, co-ventured with the Japanese company, Seikagaku, to final product development even after the company purchase.

NutraIngredients-USA reported that the vegetarian chondroitin project was considered too expensive by DSM after DSM conducted some consumer research revealing that most people are unaware that chondroitin typically comes from sharks. Without a clientele base cognizant of this fact, DSM reasoned, it would be too costly and challenging to market the benefits of a non-animal chondroitin. Martek initially planned their target marketing niche to be vegetarians, vegans, allergy sufferers, and those searching for eco-friendly products.

Plans to develop a non-animal chondroitin involved microbial fermentation technology similar to that used by the company to create their vegetarian DHA (docosahexaenoic acid, an omega-3 fatty acid), called life’sDHA™: http://www.dsm.com//en_US/foodandbeverages/public/home/pages/prod-life-dha.jsp.

A new Martek/DSM initiative, an algal “fishless fish oil” blend of DHA and EPA (Eicosapentaenoic acid, another omega-3 fatty acid), is a vegetarian alternative to fish oil omega-3s. These fatty acids are believed to be important in eye, heart, and brain functioning. Martek/DSM hopes that by the end of 2012 their all-vegetable blend of omega-3s will appear in food products as well as in supplements.

The contents of this article, our website, and our other publications, including the Vegetarian Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company employees or company statements. Information does change and mistakes are always possible. Please use your own best judgment about whether a product is suitable for you. Further research or confirmation may be warranted.

For more information on sources of food ingredients and to purchase our Guide to Food Ingredients, visit the VRG at http://www.vrg.org/ingredients/index.php

For information on fast food and quick service chains, food ingredients, and for other information of interest to vegetarians and vegans, please subscribe to our free enewsletter at http://www.vrg.org/vrgnews/.

There are many ways to stay connected to The Vegetarian Resource Group! Get our blog delivered right to your inbox: http://feeds.feedburner.com/TheVRGBlog
Visit us on Twitter: http://twitter.com/VegResourceGrp
and like us on Facebook: http://www.facebook.com/thevegetarianresourcegroup

To support VRG research, donate at http://www.vrg.org/donate

Traditionally there are many food restrictions during the eight days of Passover. If you’re vegan, preparing a wide variety of foods during Passover can be overwhelming at times. Below are several vegan recipes that you can prepare during Passover.

Need more Passover recipes? Get both Vegan Passover Recipes and No Cholesterol Passover Recipes for just $13 and receive FREE shipping. A must have for every home that wants to celebrate a healthy and ethical Passover. Enjoy egg-less blintzes, knishes, apple latkes, sweet and sour stuffed cabbage and much much more.

A.M. Crunchies
(Makes about 5 cups)

¼ cup oil
¾ cup maple syrup
3 cups matzo farfel
½ cup coarsely chopped almonds
½ cup coarsely chopped pecans
½ cup raisins
¼ cup copped dates
½ teaspoon minced fresh ginger
¼ teaspoon ground cinnamon

In a heat resistant, microwave-safe bowl, combine oil and syrup. Microwave on HIGH for 2 minutes, stirring once, until boiling. Add farfel and nuts and mix well, so dry ingredients are coated.

Microwave on HIGH for 5 minutes, stirring twice. Mixture will be sticky when it comes out of the microwave. As it cools, it will become crisp.
Place mixture in a storage container and allow it to cool, stirring several times to break it up into pieces. Finally, stir in raisins, ginger, and cinnamon.

Note: Serve for breakfast or as a snack. You can store the crunchies for up to 2 weeks in an airtight container.

Pear and Apple Slaw
Serves 5-6

From Vegan Passover Recipes
By Chef Nancy Berkoff

1 pound (about 3 cups) fresh pears
½ cup (about 4 ounces) green or tart apple
2 Tablespoons lemon juice
1 cup finely shredded green cabbage
1 cup finely shredded red cabbage
2 Tablespoons oil
1 Tablespoon vinegar
½ teaspoon black pepper

Wash and dice pears and apples (don't peel) and toss with lemon juice. Add green and red cabbage and toss. In a cup, mix oil, vinegar, and pepper until combined. Toss with vegetables and fruit until well coated. Chill for at least 30 minutes before serving.

Note: Make a double batch of this recipe, as the flavor gets even better the second day.

Fresh Tomato Soup
Serves 4

From No Cholesterol Passover Recipes
By Debra Wasserman

1 large onion, chopped
5 small ripe tomatoes, chopped
1½ cups water
½ teaspoon fresh parsley, minced
Pepper and salt to taste

Combine all the ingredients in a large pot and cook over medium heat for 15 minutes and then cool. Place mixture in a blender cup and blend until creamy. Reheat soup and serve hot.

Indian-Style Potato Dish
Serves 6

From No Cholesterol Passover Recipes
By Debra Wasserman

4 cloves garlic, minced finely
2 teaspoons oil
1 large green pepper, chopped finely
¾ cup shredded coconut
3 large potatoes, scrubbed and diced
3 ripe tomatoes, chopped finely
Pepper and salt to taste
1½ cups water

Sauté garlic in oil over medium heat for ½ minute. Add pepper and coconut, and lower heat. Add potatoes, tomatoes, seasonings, and water. Bring to a boil and then lower heat and simmer for 40 minutes. Stir occasionally. Serve hot.

Russian Potato and Mushroom Croquettes
(Serves 5)

From The Lowfat Jewish Vegetarian Cookbook
By Debra Wasserman

1½ pounds potatoes, peeled and chopped
5 cups water
1 onion, peeled and chopped
¼ pound mushrooms
1 teaspoon oil
1 Tablespoon water
Salt and pepper to taste
1 cup matzo meal
1 Tablespoon oil

Boil potatoes in water until tender. Drain and mash potatoes. In a separate pan sauté onion and mushrooms in oil and water over medium-high heat for 3 minutes. Mix the mashed potatoes, sautéed onion and mushrooms, seasonings, and matzo meal together in a large bowl. Form 10 burgers. Heat oil in a large frying pan over medium-high heat. Fry burgers for 8 minutes, flip over and continue frying for another 8 minutes. Serve two burgers per person.

Below is a selection of news articles VRG has been featured in this month:

• More vegans, vegetarians fuel meatless market. Soy burger anyone? (March 20, Los Angeles Times)
• Starbucks Really Is Evolving (March 20, 2012; The Motley Fool)
• Declining meat, poultry purchases provide challenge (March 17, 2012; Times Record News)
• Vegan lifestyle has health and other benefits, but ‘animal-free’ diet presents challenges, too (March 14, 2012; Cleveland.com)
• A Chicken Without Guilt (March 9, 2012; The New York Times)
• Carnívoros de fim-de-semana (March 7, 2012; Pagina22)
• Is There a Market for Vegan Food? (March 7, 2012; The Huffington Post)

To see more news articles VRG has been featured in, visit http://www.vrg.org/press/vrg_in_the_news.php

For press releases, see: http://www.vrg.org/press/index.htm

A message from Veggie Pride Parade NYC!

Veggie Pride Pride Parade NYC 2012
Sunday, May 27, 2012

Mark your calendar, take part, support, & spread the word.

Visit and bookmark the HOME PAGE: http://www.veggieprideparade.org

From the home page, find links for everything:

• downloadable poster
• exhibitor list, still being established
• speaker/performer list
• volunteering info
• videos/images pages
• media links
• blog
• bulletin board
• maps
• e-mailing-list sign-up page
• sponsorship/donation info
• costume-contest prize-donation page
• goals & why-we-march pages
• official press release

Become a SPONSOR and see your name or company name on the parade’s home
page: http://www.veggieprideparade.org/dept/sponsors.htm

VOLUNTEER. Go to the comprehensive list of things you can do:
http://www.veggieprideparade.org/dept/volunteering.htm

DONATE a PRIZE for the costume contest, and use this exposure for your
vegan business:
http://www.veggieprideparade.org/dept/contests.htm

Make a DONATION:
http://www.veggieprideparade.org/dept/donations.htm

JOIN the email list:
http://groups.yahoo.com/group/vivavegie/

Frequently Asked Questions:

Exhibit space?
The NYC Veggie Pride Parade is a non-commercial, First
Amendment event. Exhibit space is granted by invitation only, not for
payment. For more information, go to: http://www.veggieprideparade.org/dept/exhibitors.htm

Where/when is the line-up/start point?
Go to: http://www.veggieprideparade.org/dept/maps.htm for maps.

Where can I advertise?
The 2012 parade will not have an ad booklet as in
years past. (We will only have a flyer delineating program schedule.)
Vegan businesses can become sponsors and get their logo and a link from the
Veggie Pride Parade home page; For more information, go to:
http://www.veggieprideparade.org/dept/sponsors.htm

VRG’s Vegan Nutrition in Pregnancy and Childhood is included under General Educational Materials on the USDA’s The WIC Works Resource System, which is an online education and training center for staff of the Special Supplemental Nutrition Program for Women, Infants and Children (WIC).

A newer, brochure version of our vegan pregnancy article is available here: http://www.vrg.org/nutrition/veganpregnancy.php

The Everything Vegan Pregnancy Book by VRG’s nutrition advisor, Reed Mangels, RD, PhD, is also now available! This 304-page guide provides moms-to-be with all they need to know to ensure safe and healthy pregnancies while maintaining their vegan diets. Click here to purchase this book through VRG’s online bookstore.

For other Teen FAQs, visit: http://www.vrg.org/teen/

My school cafeteria has veggie burgers but they're cooked on the same grill with hamburgers, which makes me not want to eat them. What can I do?

This is an issue that many vegetarians face. It can be awkward and uncomfortable to voice your concerns, especially in a forum like your high school cafeteria. Do not fear – there are numerous steps you can take to rectify this problem, and people are often more willing to alter their ways than you might think!

If this works for you, one suggestion is to ask whoever it is that does the cooking whether they'd be willing to clean the grill before heating your burger. Make sure to be kind and respectful – they have a lot on their plate! I have made this request even in sandwich shops, and the cooks are always more than happy to create a fresh slate on which to warm my cruelty-free patty.

If that doesn't work, contact your school's foodservice supervisor. If there is a problem with this, or you feel uncomfortable going against the grain, arrange a meeting with the school principal. Explain to the principal that since vegetarian lifestyles are becoming more and more common, it would be good to address this in the cafeteria's menu. The principal will hopefully have the interest to either speak to the cafeteria staff directly, or to schedule a meeting with the direct supervisors of the cafeteria staff about this issue.

If you are not comfortable with just cleaning the grill, you may want to prepare the burger in a microwave. Another idea is to incorporate a separate wok or something of that nature to use atop the general grill for the vegetarian selections. This way you won’t have to endure a microwaved lunch when the hamburgers are prepared in a superior fashion!

Yet another approach you could do is find out from the school principal or vice principal whether your school would be willing to add a vegetarian station, or acquire a new grill – even a small one, for veggie burgers. Think of this as a collaboration – the foodservice supervisors have a great deal of financial restrictions and guidelines that need to be met. Work with them and try to assist in finding a solution that benefits all parties involved. If you feel uncomfortable going to someone like the principal or vice principal on your own, talk to a trusted teacher. The teacher could be willing to broach the subject for you with the school administrators.

If for some reason those you contact are uncooperative (and I don't think they will be), you can move up the ladder and contact the foodservice head at the school district level or your school district's administration about the issue. You could take this on by writing a letter to the superintendent and/or school committee members in your area.

For best results, stay positive and supportive of the school food service staff. Ultimately, you want them to buy into the changes that you are requesting and to feel good about these new ways of doing things. Understand what they are up against. The idea is to help them solve issues and meet needs.

Written by Amanda Matte while interning with VRG